Merlot-braised lamb shoulder with red rascal and grape salad
Photo by Tamara West
The last thing I want to do mid-summer is cook a roast lamb, so this is a really delicious way to enjoy lamb over the hot months served up either cold or warm. I always like to "dry marinate" my meat uncovered overnight in the fridge to develop flavour. Slow-cooking it on the bone guarantees even more flavour. My grandmother always said a casserole cooked the day before you want to eat it will always taste better ... so I’ve taken her wise advice here. Covering the lamb with paper, tinfoil and a lid may seem a bit fussy but it will help seal in all those flavours.
|1 kg||Lamb shoulder, leave the bone in|
|2 tsp||Sweet smoked paprika, plus extra to serve|
|1||Lemon, grated zest of|
|3 cloves||Garlic, finely grated|
|3 Tbsp||Olive oil|
|2 cups||Stock, use a meat stock - lamb, beef or chicken|
- Marinate lamb by rubbing paprika, lemon zest, garlic and salt all over and leave in the fridge uncovered overnight.
- Heat the oven to 240C. Drizzle the shoulder with olive oil then roast in the oven for 15 minutes until caramelised all over.
- Place into a casserole and pour over the wine and stock, cover with a piece of baking paper touching the wine and lamb, then a piece of foil and lastly a tight fitting lid. Reduce the oven temperature to 120C and cook for 3 hours. Allow to cool then place the entire casserole dish in the fridge overnight.
- Gently warm the casserole, remove the lid, foil and paper and take out the meat. Bring the braising juices to the boil and reduce to a thick sauce consistency.
- Pull the lamb apart and tear or cut into chunks. Spoon a little of the braising sauce over to moisten the meat. (Keep the extra sauce for your next roast.)
- Arrange salad leaves, sliced potatoes, grapes and lamb on a platter. Dress the salad with strips of lemon zest, torn mint and parsley, olive oil, a sprinkling of extra paprika and sea salt.